If you like your chilies on the slightly sweeter side, then Guajillo Chili Powder should have a coveted space in your pantry. A Mexican cuisine staple, the Guajillo Pepper is gaining culinary popularity worldwide.
With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire. It’s flavors make the Guajillo one of the most popular dried chilies in Mexico, second only to the famous Ancho pepper.
And like the Ancho, the Guajillo is one of the holy trinity of chilies that’s commonly used in authentic mole sauces. Its unique sweetness also makes it a fun chili to experiment with around the kitchen. The Guajillo is a complex chili, and it’s easy to see why people love it so much.
Guajillo Chili Powder is a welcome addition to stews, soups, chicken, tacos, and even chocolate! Yummmmmm – whatever your culinary imagination can conjure!
PORK BELLY TACOS WITH GUAJILLO CHILI ROASTED PINEAPPLE SLAW
Prep Time: 30 mins
Cook Time: 45 mins
Yield: Serves 4
- 2 pounds sliced boneless skinless pork belly
- 2 tablespoons granulated sugar, divided
- 2 tablespoons Nomad Pink Himalayan Salt
- 2 tablespoons Nomad Guajillo Chili Powder
- 4-6 tortillas, warmed
- Guajillo Chili Roasted Pineapple Slaw (recipe below)
- 2 avocados, chopped
- Queso Fresco, crumbled
- Cilantro, chopped, for garnish
- Lime wedges, for garnish
For the Guajillo Chili Roasted Pineapple Slaw
- 1 1/2 cups finely diced fresh pineapple
- 2 cups shredded cabbage, purple cabbage & carrots
- 1 Tablespoon Nomad Estate Extra Virgin Olive Oil
- 1 Tablespoon Nomad Guajillo Chili Powder
- 1 1/2 teaspoons granulated sugar
- 1 Tablespoon rice wine vinegar
- Place pork belly in a glass baking dish and rub evenly with granulated sugar and Himalayan Salt. Cover with plastic wrap and let sit for an hour.
- Preheat oven to 450°F.
- Discard the plastic wrap, pat dry and remove any liquid that has accumulated. Rub with guajillo chili powder. Roast pork belly for 30 minutes, then lower heat to 275°F and roast for 30 minutes more, until pork belly is tender & glazed.
- Wrap pork in foil and keep warm in the oven
- Top tortillas with a couple slices of pork belly, chopped avocado, Guajillo Chili roasted pineapple slaw, and a sprinkle of Queso Fresco and cilantro.
- Serve with lime wedges & enjoy.
For the Guajillo Chili Roasted Pineapple
- Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, rice wine vinegar, and ancho chili powder. Stir to coat. Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes.
- Add cabbage mix and saute until cabbage slightly wilts but is still crunchy.
- For some added heat, ad a pinch of Nomad Habanero Powder